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Ingredientes
- 2 (3 ounce) pkg. cream cheese
- 2/3 c. whipping cream
- 1 (9-inch) baked pastry shell, cooled
- 1 quart. fresh red raspberries
- 1 c. sugar
- 1/2 c. unsweetened pineapple juice
- 1/4 c. cornstarch
- Unsweetened whipped cream
Direcciones
- In a medium bowl, beat together softened cream cheese and the whipping cream. Spread mix over bottom of cooled pie shell; refrigerate. Reserve half of the raspberries.In a large mixing bowl, mash the remaining raspberries. Stir in sugar, let stand about 1 hour. Sieve the berry mix.
- In a saucepan, put together pineapple juice and cornstarch, stir in sieved berry mix. Cook and stir over medium heat; let cool. Spread 3/4 of the thickened berry mix over cream cheese layer.
- Arrange 1 1/2 cup of the reserved whole raspberries over top of pie. Spoon the remaining cooked berry mix over whole berries. Refrigerate about 2 hrs or possibly till set. Garnish with whipped cream and reserved fresh raspberries. Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 8 servings | |
| Calories 280 | |
| Calories from Fat 112 | 40% |
| Total Fat 12.71g | 16% |
| Saturated Fat 6.74g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 102mg | 4% |
| Potassium 158mg | 5% |
| Total Carbs 40.45g | 11% |
| Dietary Fiber 4.0g | 13% |
| Sugars 29.89g | 20% |
| Protein 3.06g | 5% |
